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“Bet you never thought you’d be sitting down to a three course meal on the street outside Penny’s and Guiney's,” said one diner as we gathered for Our Table in Oliver Plunkett Street (Cork) last evening. The four hundred of us, dressed in white (mostly!), were dined, wined and entertained for the two hours. The verdict: bring on 2016. Indeed, even before the night, indications were that double the number would be catered for next year.
Starter by House
So lots of craic, good fun and good food too. The long table was divided into four and we were at the B section. Each section had three restaurants looking after its needs and our trio were House, Isaacs and ORSO.
As we arrived we were treated to a refreshing flower-topped juice and guided to our table (and, yes, it was outside Penny’s and Guiney's). Soon we were meeting new and old friends and a glass of wine, sponsored by O'Donovan’s, went down well.
The event was sponsored by BAM Ireland and JCD and there were special thanks to Cork City Council, Cork City Forum, Elbow Lane Brewery, Stonewell Cider, One water, Down to Earth Materials, The Oliver Plunkett, O’Donovan’s Off Licence, The Pavilion Garden Centre, Cork Midsummer Festival. And a big round of applause too for the restaurants (management and staff) involved.
Mains by Isaac's. More on the side!
After the introductory drink and a nibble on the gorgeous Arbutus Bread (with butter), it didn't take long at all and the 400 were settling into the House starter: Carpaccio of baby radish, gold and red beets with tahini grapefruit and pistachio. Loved that mix of flavours, textures, not forgetting colours. A very promising start indeed.
Lamb was the main course at all the tables and Isaac’s came up with Slow roast shoulder of lamb with summer greens, spiced aubergines, and Ballycotton new potatoes. The best of ingredients plus the top class cooking forever associated with the MacCurtain Street venue made for a lot of happy diners at Table B!
The first two courses were excellent and the high standard was maintained right to the sweet end with the appearance of the ORSO dessert: Pecan and local honey baklava with gooseberry and elderflower compote, and Toonsbridge ricotta cream. A delightful dessert indeed, made even more so by the tang of the compote.
All that had to be done then was finish off the wine and head up the street to see how the others were doing. Met diners and restaurateurs alike and it was a case of thumbs up in all cases. Happy out!
The event was part of the Cork Midsummer Festival which continues for another week. See the programme for the coming week here.